What's for Dinner: Polenta with Vegan Creamy Pesto

I love polenta, and I love eating it all different ways. This particular recipe is the perfect combination of comfort and refreshing flavor.

Polenta with Vegan Creamy Pesto

Soy-free, gluten-free

Ingredients

2 tsp. + 1 Tbs. extra virgin olive oil
4 pre-made polenta cakes (either make ahead or buy)
1 C raw cashews
1 C water
2 C basil leaves
3 Tbs. minced garlic
2 tsp. lemon juice
1 tsp. salt
dash cayenne pepper

1/4 C kalamata olives, sliced
1/4 C black olives, sliced
1 C baby spinach
1 15-oz. can chickpeas

Step-by-Step

Heat olive oil in a skillet over medium-high heat. Once olive oil is heated, place polenta cakes in the skillet to begin frying. Allow to fry for 5 minutes on each side, flipping three times and allowing 5 minutes of cook time after each flip.

In a food processor, process cashews and water until graininess is gone. Add basil, garlic, lemon juice, salt, and cayenne pepper.

Layer polenta cakes, pesto, spinach, olives, and chickpeas. (I sautéed my chickpeas a bit with some cumin, which added a little kick, but this is not necessary.)